8 oz Skinner® Sea Shells
1 can (10 3/4 oz.) condensed cream of celery soup
1 1/2 cups milk
1/4 cup onion, finely chopped
2 Tbsps chopped pimientos
1 Tbsp chopped parsley
2 tsps lemon juice
2 tsps Worcestershire sauce
1/2 tsp ground black pepper
1 can (14.75 oz) sockeye salmon, drained and flaked
1/2 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
2 Tbsps butter, melted

Cooking Directions:

1.  Preheat oven to 350º F.  Prepare pasta according to package directions; drain.

2.  In 2-quart casserole dish, blend soup with milk, onion, pimiento, parsley, lemon juice, Worcestershire sauce and pepper.

3.  Stir in hot cooked pasta and salmon. 

4.  In small bowl combine bread crumbs and cheese with butter; sprinkle over top of pasta casserole.

5.  Bake 25 to 30 minutes or until lightly browned.